Sponges
Another name for a sponge
yeast pre-ferment or a yeast starter
What are the ratios of a poolish?
100% flour
100% water
pinch of yeast
Describe autolyse
Simply put: Prehydration of flour
An extra step during the mixing of the final dough. Flour and water are combined just until flour is moistened and a dough is formed. Then it is given 20-30 mins rest.
The flour that would best support a sourdough
Rye
The two ypes of acids produced in sourdough
Lactic acid and Acetic acid
Why is less yeasted needed in a sponge dough as opposed to a straight dough.
Because it multiplies during sponges fermentation
What are the ratios of a biga?
50-60%water
100% flour
small amount of yeast
salt
The bacteria in sourdough
lactobacilli
The acidity of a sour affects what in bread?
Flavour and texture
Why are sponges used in rich doughs
High sugar and fat content inhibits yeast growth. When the sponge method is used, most of the fermentation is complete before the fat and sugar are incorporated.
Which preferment is added near the end of mixing and why
pate fermentee, gluten is already developed
What 2 changes take place during autolyse
flours fully hydrate (proteins and starches) and enzymes become active
The type of yeast in a sourdough
wild
A thin starter will produce more of which acid
lactic
The sponge method offers increased _________ developed by the long fermentation of the sponge
Flavour
What does a mature poolish look like?
lots of Bubbles, increased in volume, starts to fall back slightly, top surface appears wrinkled.
one benefit to autolyse is reduced mixing time, explain this
with flours hydrated, gluten begins to develop before mixing, so less mixing is required, so less oxidation happens, preserving flavour and colour of the flour/loaf
A sourdough starter may also be referred to as ...
A refridgerator sour starter will dominant in which acid
acetic
Aside from a sponge (60% water, all of the yeast, some or all of the liquid, some of the flour) what are the other yeasted preferments that can be mixed using the sponge method?
biga, poolish, pate-fermentee
Which 2 yeasted pre-ferments can be refridgerated to prolong shelf life and for how many days?
Biga and pate-fermentee- they are both stiff doughs and can be held for 3 days.
breads made with autolyse have improved handling and texture because of this
Improved gluten structure
What does the bacteria in sourdoughs do?
ferments some of the sugar, creating CO2 and acids
What are the strengths and flavours of the two acids?
lactic- weaker, milky
acetic- stronger, vinegary